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If you're in search of a dessert that perfectly marries flavor and visual appeal, the Lemon Blueberry Cheesecake Cake is a standout choice that will elevate any occasion. This delightful fusion of zesty lemon and sweet blueberries creates a symphony of tastes that is both refreshing and indulgent. As you slice into this layered cake, you will discover a luscious cheesecake layer nestled between fluffy cake layers, culminating in a dessert that is as rich as it is light.

Lemon Blueberry Cheesecake Cake Recipe: A Delightfully Tangy Treat

Indulge in this delightful Lemon Blueberry Cheesecake Cake that perfectly combines zesty lemon and sweet blueberries! With a creamy cheesecake layer nestled between a fluffy lemon-infused cake, this recipe is sure to impress. Easy to follow and scrumptious, it’s perfect for any occasion. Drizzled with a luscious lemon glaze and garnished with fresh blueberries, it’s a showstopper. Try it today for a refreshing twist on dessert!
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Ingredients
  

For the Cake:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup buttermilk

Zest of 1 lemon

½ cup fresh blueberries (plus more for garnish)

For the Cheesecake Layer:

16 oz cream cheese, softened

¾ cup powdered sugar

1 large egg

1 tsp vanilla extract

Juice of 1 lemon (about 2 tbsp)

Zest of 1 lemon

For the Lemon Glaze:

1 cup powdered sugar

2-3 tbsp lemon juice

Zest of 1 lemon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

    Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add ¾ cup powdered sugar and mix until combined. Add the egg, vanilla extract, lemon juice, and lemon zest, mixing until smooth. Set aside.

      Make the Cake Batter: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and lemon zest.

        Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Gently fold in the fresh blueberries.

          Layer the Cake: Pour half of the cake batter into the prepared pan. Spoon the cheesecake mixture on top, then pour the remaining cake batter over it carefully, spreading to cover.

            Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the cake (not the cheesecake layer) comes out clean. The top may slightly crack, which is normal. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

              Prepare the Lemon Glaze: In a small bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of lemon juice, and lemon zest until smooth. Adjust consistency by adding more lemon juice or powdered sugar if needed.

                Glaze the Cake: Once the cake is fully cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Garnish with additional fresh blueberries and lemon slices if desired.

                  Serve: Slice the cake and serve as a delightful dessert that combines the tangy flavors of lemon with sweet blueberries and a creamy cheesecake layer.

                    Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 10 slices